Friday, October 25, 2013

I'm kind of shocked, but it's been five years since that sunny, chilly October Saturday when Ryan and I married. Rather than get all sentimental today, I'll leave it at this: these five years have been challenging, to be sure. We've encountered things we didn't necessarily plan on when we naively said "I do" as babies at age 22. But they've also been the five best years I could've asked for. Five years full of laughter, tears, travel, bickering, exploring, learning, and loving! I wouldn't change a thing, and I can't wait to venture into this next year which will include parenthood and is sure to rock our world more than anything we've done yet! Ryan, I continue to have no doubts that God knew exactly what He was doing when he brought us together. I'm so thankful for the last five years and so excited to continue walking this path with you!

And onto a completely different note, albeit, still a sweet one....!

These cookies are based on another recipe I've made before, which features peanut butter oatmeal cookies with chocolate chips and sea salt. While they were definitely good, I knew they could be better. And so I went, changing a little of this and a little of that until they'd morphed into something I was satisfied with. The finished product was a cookie much more to my liking--thicker, chewier, and even a little healthier, since I used whole wheat flour this time around.

Directions:
1. Preheat the oven to 350F. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda, and salt. Set aside.
3. Beat peanut butter, butter, and sugars until smooth. Add the eggs one at a time, beating after each addition. Add the flour mixture and stir until combined.
4. Stir in 1/2 cup oats. If dough seems too soft, add additional 1/2 cup of oats. Mix in the peanut butter and chocolate chips.
5. Using a spoon or a cookie scoop, drop tablespoons of dough onto prepared baking sheets. Sprinkle with sea salt. Bake for 9-11 minutes, until cookies are set. Remove from oven and allow to cool on baking sheet for 4-5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature.